I need a recipe for brining pickles. i remember my mother putting cucumbers in a brine solution in a crock?

Answer 1

Making Homemade Pickles
Using the "Quick process" method

Making and canning your own pickles, gherkins, kosher dills, bread and butter, sweet pickles, etc. is one of the easiest things you can do with produce! Here's how to do it, in easy steps and completely illustrated. It is much faster than the old method your grandmother used with tons of pickling salt and de-scumming the brine! Ugh! This method is so easy, ANYONE can do this! It's a great thing to do with your kids! I'm experimenting with the various techniques, such as soaking the cucumbers overnight in lime solution first, using "pickle crisp" etc. I'' revise this page as I taste the results in the weeks to come!
Types of Pickles
bulletFresh-pack (or quick process) pickles are cured for several hours in a vinegar solution or are immediately combined with hot vinegar, spices, and seasonings. Examples include dills, bread-and-butter pickles and pickled beets. Quick Process is what these instructions show. Other types are:
bulletFermented pickles are vegetables soaked in a brine solution for 4 to 6 weeks. During this time, lactic acid bacteria, naturally present on the surface of vegetables, grows. Other microbes are inhibited by salt. The color of the vegetables changes from bright green to olive/yellow-green, and the white interior becomes translucent. Examples include dill pickles and sauerkraut.
bulletRefrigerated dills are cucumbers fermented for 1 week in a salt brine and then stored in the refrigerator for up to 2 months.
bulletFruit pickles are whole or sliced fruit simmered in a spicy, sweet-sour syrup. Examples include spiced peaches and crabapples.
bulletRelishes are made from chopped fruits or vegetables that are cooked to a desired consistency in a spicy vinegar solution. Examples include corn relish and horseradish.
Ingredients and Equipment
bulletCucumbers - fresh, crisp - not wilted, soft or overripe!
bulletQuick Process Pickling mix - It usually goes for about $2.00 to $4.00 per packet. A packet will make about a dozen pint jars.
bulletClear vinegar (5%, apple cider vinegar works well. Store brand is about $1.25 for a 64 oz bottle.
bulletJar grabber (to pick up the hot jars)
bulletLid lifter (has a magnet to pick the lids out of the boiling water where you sterilize them. ($2 at WalMart)
bulletJar funnel ($2 at Walmart)
bullet1 large pots; teflon lined, glass or ceramic.
bulletLarge spoons and ladles

bullet1 Canner (a huge pot to sterilize the jars after filling (about $30 to $35 at mall kitchen stores, sometimes at WalMart (seasonal item). Note: we sell many sizes and types of canners for all types of stoves and needs - see canning supplies
bulletPint canning jars (Ball or Kerr jars can be found at Publix and WalMart - about $8 per dozen jars including the lids and rings). Be sure to get wide mouth jars to fit the pickles in! Pint size works best!
bulletLids - thin, flat, round metal lids with a gum binder that seals them against the top of the jar. They may only be used once.
bulletRings - metal bands that secure the lids to the jars. They may be reused many times.

Answer 2

that is merely excellent to commence with clean brine once you're making a batch of pickles. That way, the brine is sparkling and free of micro organism. some human beings reuse the brine to pickle different vegetables, yet previous brine can make cucumbers soggy, to boot as risky. once you're going to reuse the former brine to pickle eggs, beets, mushrooms, and so on., i'd advise boiling the heck out of it and including clean vinegar to boost the acidity element. placed the products to be pickled in a sterlized jar and pour the nice and cozy brine over them. lower back, i does not enable the jar take a seat for more beneficial than some days, and that i'd use the pickled vegetables or eggs immediately.

Answer 3

Here's a helpful web site for pickling cucumbers: http://www.pickyourown.org/makingpickles.htm

Answer 4

food network.com